Watercress Avocado Salad

Today, a recipe from the website, Watercress Avocado Salad. It is quick and easy to make and remarkably delicious. Here's what you'll need to make this dish:

Ingredients (serves 2)

3 bunches watercress, cut into bite size lengths

1 firm ripe avocado, cut into chunks

1 tablespoon sweet onion, grated

1/2 peeled apple, grated

1/4 cup sushi vinegar

2 teaspoons soy sauce

2 tablespoons olive oil

Preparation

1.       Make a dressing by mixing sweet onion, apple, vinegar, soy sauce and oil.

2.      Just before serving, toss watercress and avocado with enough dressing to coat.

Enjoy!

Gingered Watercress

This recipe originally came from Cooking Channel TV. You can find the link below.

Gingered Watercress

TOTAL TIME: 25 min

 

YIELD: 6 servings

LEVEL: Easy

INGREDIENTS

• 3 bunches B&Wwatercress, trimmed (about 1 1/2 pounds)
• 3 tablespoons oil
• 2 cloves garlic, minced

• 1 knob fresh ginger, minced
• 1 tomato, seeded and chopped
• Kosher salt and freshly ground black pepper

DIRECTIONS

Wash the cress and spin it dry. Heat the oil in a wok or skillet. Add the garlic and ginger and cook 1 minute. Add the tomato and cook until it is paste like. Add the cress, and cook down, turning occasionally with tongs, until tender, about 10 minutes. Season and serve.

Calories: 78
Total Fat: 7 grams
Saturated Fat: 1 grams
Protein: 3 grams
Total carbohydrates: 3 grams
Sugar: 1 gram
Fiber: 1 grams
Cholesterol: 0 milligrams
Sodium: 146 milligrams

http://www.cookingchanneltv.com/recipes/gingered-watercress.html

Super Simple Elegant Appetizer

How about 3 ingredients? For a lovely appetizer? YES!

Ingredient measurements depend upon quantity you wish to make

B&W Watercress

watermelon

brie

You can change the cheese, the fruit even. There are so many fruit/cheese combinations that will work for this appetizer idea.

Simply cube watermelon, slice cheese, and then place a sprig of watercress on top.

Simple. Elegant. Delicious.

Happy Earth Day!

Are you looking for ways to celebrate Earth Day 2015? Here are some great ideas:
http://www.ibtimes.com/earth-day-2015-activities-15-ideas-ways-celebrate-mother-nature-become-environmental-1891090

And, I can't leave without sharing a great watercress salad recipe:

http://chaseblackwell.com/watermelon-radish-with-wild-watercress-cremini-mushrooms-and-honey-sherry-vinaigrette/

Video Watercress

Watercress is definitely star of the show for me, it turns out is for a lot of people! Here's a neat video I found, from a delightful chef named Lisa Clarke in the UK: https://youtu.be/_qFLDrmKJ_w

Watercress Deviled Eggs

I found a perfect springtime recipe on Williams-Sonoma's website. Watercress Deviled Eggs use watercress, lemon, and green onion to brighten up an old favorite.

Ingredients:

• 6 eggs 
• 1 large bunch watercress 
• 1 green onion, white and pale green parts minced 
• 1 tsp. finely grated lemon zest 
• 3 Tbs. mayonnaise  
• Sea salt, to taste 

Directions:

Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.

Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.

Discard the tough stems from the watercress and mince enough of the leaves to measure 1⁄4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.

Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Serve right away. Makes 12 deviled eggs; serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

These have a bright, delicious flavor, and taste like springtime itself.

National Artichoke Hearts Day

Happy National Artichoke Hearts Day! You know what goes really great with artichoke hearts? Watercress. Check out this recipe from http://www.keyingredient.com/recipes/82462442/artichoke-and-watercress-soup/

photo: Key Ingredient

Ingredients

2	tablespoons olive oil
2	celery stalks, chopped
2	cloves garlic, chopped
1	medium onion, chopped
½	teaspoon kosher salt
¼	teaspoon freshly ground black pepper
2	cups low-sodium chicken broth, plus extra, as needed
One	12-ounce package frozen artichoke hearts, thawed
1	packed cup fresh watercress (about 1 ounce)
1	tablespoon chopped fresh cilantro
	Lemon wedges

Directions

Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, garlic, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the watercress and chopped cilantro with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

Slammer!

Ever heard of a "Watercress Slammer"? It's Super easy and jam packed with nutrients, just like the name suggests. Check it out:

Watercress, Sardine, and Orange Salad

Hi there, today we are featuring a video from Martha Stewart Omnimedia. Shira Bocar of Eat Clean shows how to prepare a delicious, quick, and easy recipe from "Clean Slate" cookbook.

A great way to enjoy watercress!